Q: I have always been looking for the perfect squash casserole, and I found it last evening at the Blue Ridge Grill. Would love to have the recipe.

-- Marion Groover, Atlanta

A: I am sure most readers will be thanking Groover for asking for this outstanding squash casserole. Executive chef Shane Tuohy (right), who provided the recipe, attributes its popularity to its "comfort food" appeal. He tops the casserole with crushed Ritz crackers and garnishes it with fried onion. He uses panko, Japanese bread crumbs, in the casserole. Panko can be found at many supermarkets and farmers markets.

-- JEANNE BESSER, for the Journal-Constitution

SIDE DISH

Yellow Squash Casserole

JOEY IVANSCO/AJC

Makes 12 servings Preparation time: 15 minutes Cooking time: 35-40 minutes

1/4 cup olive oil

1 large yellow onion, sliced

4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces

2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces

2 cups heavy cream

12 ounces grated cheddar cheese

4 cups panko (Japanese bread crumbs)

1/2 tablespoon salt

1/4 teaspoon white pepper

1 sleeve buttered crackers, crushed (about 36)

1 cup fried onions (optional)

Preheat oven to 325 degrees. Lightly grease a 9-by-13-inch baking dish.

In a very large skillet or stockpot over medium-high heat, add oil. Sauté onion, squash and zucchini for 3 to 5 minutes. Add cream and bring to a simmer. Stir in the cheese, bread crumbs, salt and pepper. Stir until cheese melts and mixture is combined. Transfer mixture to the baking dish. Sprinkle crushed crackers on top. Bake 25 to 30 minutes. Garnish with fried onions if desired.

Per serving: 420 calories (percent of calories from fat, 65), 12 grams protein, 25 grams carbohydrates, 2 grams fiber, 30 grams fat, 84 milligrams cholesterol, 633 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. E-mail: menu@ajc.com. Fax: 404-526-5509.